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Grandma’s Oatmeal Fudge Bars

This is a recipe my grandma used to make when I was little. It is great for family get-to-gethers, church functions, bake sales and pot lucks because these bars make a ton and are always a hit with both adults and kids.

These bars have a sweet smooth layer of chocolate-fudgey goodness is nestled between a crust and topping made with wholesome oatmeal. I find that these bars provide just the right amount of sweetness without being tooth-achey-sweet which makes these a favorites for adults and children.

My grandma always made these using a 10×15 jelly roll pan when making these bars. Using this size pan ensure even baking of crust and filling and increases the amount of bars you get out of the recipe. I did not have a jelly roll pan so I baked mine using a 9×13 pan. If you do this the crust for the bars and the fudge layer are thick and don’t cook quite as evenly as I had to bake mine for about 35 minutes for the fudge layer to set which made my crust a little dry and over done. Either way they tasted super yummy but I think I will put off making these again until I buy a jelly roll pan for even tastier results.

NOTE: This recipe is from

a hand written cookbook my grandma gave me. I am not sure where she originally got the recipe, if you know its origin let me know and I will cite it.

I rate these bars an 8 but they would be a 9 using a 10×15 pan and the amounts below

Over Medium-Low heat, melt together chocolate chips, sweetened condensed milk, 2 tablespoons butter, and salt. Stir until smooth. Remove mixture from heat and stir in vanilla and nuts if using.

Evenly pour filling mixture of crust but keeping filling about a 1/4 inch away from side of pan so it does not stick to side while baking. Evenly dollup top of filling with remaining oat mixture. Bake for 25-30 minutes or until topping is light brown and fudge layer set but not solid. Don’t overbake these bars or they can become dry.

Cool in pay on rack until set. Can chill to set faster. Keep stored in airtight container either room temp or in fridge.

*I used a 9×13 pan and baked for 38 minutes for the fudgey layer to set but this caused the crust to be a little too done compared to my grandma’s bars baked in a jelly roll pan. The bars were also a little hard to cut because of the thickness of the crust and filling. They were very good though! Everyone at work raved about them and there no complaints.

Hi! I found your recipe over at Cookie Madness, and thought I would give it a try for 20 Royal Rangers, boys church group. They were great! Not only does it make a lot of bars, (I used a 15×10 pyrex dish) but they are sturdy and thick and just yummy. Definitely a keeper!!
Thanks, steph

I made these bars for the Super Bowl, and they were gobbled up in no time! Delicious and easy to prepare. This recipe is going in my permanent file to make again and again. Thank you for all your delicious recipes!

Wow! I came across your site via another blog who gave credit to another blog who gave credit to another…till it came back to you. My mom (we live in Alberta, Canada) used to make these and I now make them and still love them. I have never come across anyone else who has! I think I’ll have to make a pan soon. (I use a 10 1/2″ x 15 1/2″ cookie sheet for baking them.)